My website has been similar to a child. A pain in the freaking ass. I wish I could tell you what the issues are, but I’m an idiot. And when it comes to computers or computer code or really, technology, I’m at a loss. I literally have no clue how to fix things.
And not having my website makes me feel lost. I love this thing. And who am I suppose to spill personal stories to if I can’t post every day? Oh that’s right…my friends…the people I coach…the homeless guys outside of our gym. Really, I have a lot of options, but none seem as great as the world wide web. Blabbing to unknown subjects is so freeing. Seriously. I think that’s why people have therapists.
Anywho, have you heard of the Sous Vide cooker? Well, they’re pricey so I never thought I would get to use one. And when I was given the opportunity to try one out for a cooking competition, I wasn’t sure I would actually even like using it. Specifically because I’m an incredibly lazy cook, so having to vacuum seal my meat before cooking it seems like a big chunk of wasteful time. Well, I was wrong. Because the meat turned out absolutely amazing. It also helped that I was using filet mignon from TX Bar Organics because they have some awesome quality meats. Ok, now I sound like a salesman. Anywho, even though the Sous Vide is incredibly expensive, it’s well worth it if you like perfectly cooked meats every time. You can’t screw it up, which is awesome.
Click here to vote now for your favorite Sous Vide Paleo Recipe Showdown recipe!
P.S.- I missed you.
- 1 TX Bar Organics Filet Mignon
- 1 piece of bacon
- ½ cup pineapple, chopped
- 2 tablespoon red onion, diced
- ¼ teaspoon jalapeno, minced
- 2 garlic cloves, minced
- 4 tablespoons olive oil
- 2 tablespoons coconut aminos
- 3 tablespoon honey
- 1 tablespoon apple cider vinegar
- juice of ½ a lime
- 1 teaspoon dried thyme
- ¼ teaspoon ground ginger
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoons ground nutmeg
- salt and pepper, to taste
- Turn on sous video to 56.5°C.
- Place all sauce ingredients in a bowl and mix well. Leave behind about 3-4 tablespoons of the sauce in the bowl for after the filet is done cooking.
- Put filet mignon in bag along with the rest of the sauce.
- Vacuum seal bag.
- Place in sous vide for 2 hours. (4 hours max)
- Once meat is done cooking, wrap a piece of bacon the filet and pin it to the filet so that it is nice and snug.
- Put a small skillet over medium high heat.
- When skillet is very hot, place the bacon sides onto the hot skillet to release some of the fat to cook the meat on.
- Cook bacon on all sides for about a minute each side, then place the filet into the bacon fat and cook for around 2-3 minutes per side, until seared.
- When filet is done cooking, add pineapple, jalapeno, red onion to the leftover sauce and mix well. Add pineapple topping onto the filet.
- Eat up buttercup.